Grilling for me is a social thing. I seldom grill a meal for myself, but when friends come over for lunch or dinner during weekends, out comes the grill. Each person has his or her own way of preparing a beef steak before it hits the grill. I won’t claim that my method is the best for there is no actual way for you to try it out. The best that I can do is just to simply share with you how I go about doing it.
Refrigerate Steak
This not only protects the beef from spoilage, but keep in mind that grill time is dependent on the transfer of beef from the refrigerator directly to the grill. When refrigerating your steak you want to ensure that it is covered so that the juices don’t dry out.
Temperature is key
Preheat your grill on high for at least 10 minutes with the lid closed. Reduce the grill’s temperature to medium heat for steak. If you are looking to have your steak well-done (cooked all the way through with no pink) you can grill the steak for about 10 minutes. Should you prefer your steak rare, then using medium you cook your steak for 8 minutes. Using a very high temperature can just end up charring your beef steak.
Flare-ups Are Bad
Flare-ups in grilling happen when fat dripping from the beef catches fire. Flare-ups if left unchecked can lead to charring. To avoid flare-ups, remove extra fat from the meat before placing it on the grill.
Proper Turning
For perfect grilling ‘squares’ you turn your steak four times. For turning steaks, use long-handled tongs. For burgers, spatulas. Refrain from using a fork to pierce your steak to check if it is cooked as it can affect the flavor.
Thermometer
If you want to check whether your steak is cooked to your specifications, use an untreated thermometer. Be advised though that it is not heat resistant. So after inserting the thermometer horizontally in the center on the steak, take it out immediately.
Correct Internal Temperature
Steaks should be cooked at least around 145 F for those who prefer them medium rare. Knowing the right temperature can help you control the doneness of the steak.
Visual Confirmation
To see is to believe, right? So if you really want to see for yourself whether your steak is done, make a small incision around the center part of the steak with a knife. Piercing the steak can affect the flavour so make sure you don’t keep checking.
Marinating For Tenderness
Before grilling, I typically marinate my beef steak from 15 minutes to a little over 2 hours. This for me is enough time for all the flavors to seep in. For less tender steaks, my advice is to marinate it overnight with a marinating sauce or a spice rub. When marinating, do not forget to always refrigerate your marinated beef.
Cleanliness
Avoid returning your newly cooked steak to the same plate you used to marinate it in unless it is already washed.
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